Figs in Wine glaze- accompaniment for duck

Ingredients:

• 1 cup (or more) of dried figs - small black California Mission Figs are by far the best!!
• 1 cup of veal stock (fond de veau)
• 1 cup of red wine

Instructions for the fig compote:

• remove the stems from the figs and cut the figs in half, lengthwise
• in a sauce pan, reduce the veal stock by half
• add the figs and the red wine
• let simmer until again reduced by half
• can be made well ahead of usage, and goes very well with Duck dishes such as oven-backed duck thighs. [Recipe by Frank Dörenberg]